While making a perfect pie is always a fun challenge, it’s hard to mess up basic pie.I can’t think of a more satisfying summer dessert than apple pie (or apple pie fries!) with a large scoop of vanilla ice cream but a slice of pie is perfect any day of the year. We hope that these tips help you make a better pie. Just relax and enjoy. Try them out and let us know what you think! Here are a few of our absolute favorite pie recipes. Do not attempt to thaw before baking bake in the frozen state, adjusting baking time accordingly.
Tips for freezing (only fruit and meat pies): Prepare completely and freeze completely. When cutting a cream or custard pie, wet the knife with hot water to make a clean cut that won’t tear the filling. However, try not to do too many things at once when you are baking pies. Pay attention to the pie while it’s baking. This helps the pie to cook evenly and balances the surface browning. Rotate the filled pie 180 degrees midway through baking. Bake pies on a cookie sheet covered in aluminum foil to catch any juices that may run over the edge. Here’s an easy way to give your pie a beautiful top crust for a special feast. We like to brush the top with liquid egg so that it browns nicely. If you want to get creative, use cookie cutters to make designs out of spare dough-such as stars, leaves, or other shapes. On the top crust, make a small cut with a knife to ensure steam can escape. If you have blind baked the bottom crust, tuck the edges of the top crust so it’s not hanging over the dish. Using your thumb and forefinger of one hand, push with thumb of other hand, crimping continue around crust. For a simple whole top, lay the rolled-out dough over the top of the filled pie. Make the top pie crust slightly thinner than the bottom crust to help maintain the structure of the pie. If you’re making a top and bottom crust, remember to double your pie dough recipe if it is not a recipe for a double crust. If there is extra juice in the bowl, don’t pour it into the pie crust. To avoid a soggy bottom crust in your fruit pie, get the filling into the pie crust and into the oven quickly. Add ½ teaspoon of lemon juice to your fruit filling to bring out the taste of the fruit and help it keep its color. Crisp, fresh apples hold up better, especially if you want to double-bake them. Apples can be mushy and bland after storage. Try to use fresh fruit whenever possible, but especially when baking with apples. Then, leave it on the counter to cool once cooled, cover with a clean dish towel. 
If you wish, you can blind bake the crust a day ahead. Preheat your over to 425 and bake for 15 minutes. Remove the foil or parchment and return to the oven for 5 to 7 more minutes. Add pie weights (or, another pie dish if you don’t have weights). For this method, roll out the dough into the pie pan and line with foil or parchment paper. Some pie recipes (such as pumpkin pie) require “blind” baking the crust before adding the filling so the crust doesn’t get soggy. #BRAIDED PIE CRUST DESIGNS HOW TO#
Watch a short video on how to make the perfect pie crust! Prick holes all over the bottom crust with a fork then let it chill in the refrigerator for 30 minutes before baking.Use a fork to prick any places that still puff up, and bake for 5 minutes longer, or until the crust is a light golden color. Bake for about ten minutes, and remove the cake pan. To keep an empty pie shell from buckling, place a straight-sided cake pan, just a bit smaller than your pie dish, right down on top of the crust.Move the bottom crust to your pie pan by rolling the crust back up, and then unrolling over the pan.Just gather in the edges to form another ball and roll out again. Note: Your first rollout may be crumbly but resist overworking the dough.Keep rotating the dough clockwise until you have a 12-inch circle.
When you roll your dough, roll away from you on a floured surface.Lightly dust your counter and rolling pin and continue to dust as you work but don’t overdo it.If you wish, you can roll out your crust and line your pie plate up to one day before baking it.The dough should have small bits of butter this makes the crust flaky. Keep the dough cold and work it sparingly-or, the crust will be tough and soggy.(You can make dough up to three days ahead and refrigerate or up to one month ahead and freeze/thaw before using.).
Refrigeration is necessary because it allows the gluten to relax and prevent shrinkage. Let your dough chill at least one hour before rolling it out.Click here for our simple All-Purpose Butter Flaky Pie Crust Recipe.
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